Healthy Italian Cooking at Home

Category Archives: Chicken

dinnerfromgrill2

No matter what the calendar says, Memorial Day kicks off the start of summer and the grilling season. Here are some tips on how to be a successful griller:

Treat your grill just like any other cooking surface — give it a good cleaning before and after you cook. Scrubbing and oiling the grill grates not only protects the grates but creates a nonstick surface for cooking.

A hot grill makes for easier cleaning (as any of the stuck-on food bits become brittle and easier to scrape off), but if your grill really needs a deep clean, preheat the grill then turn it off while you scrub and oil.

When preparing a charcoal grill, don’t skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals.

Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. This will help to warm up the grate and stabilize the temperature of the grill environment.

Don’t grill anything too fatty or with too much marinade, as this can cause flare-ups. Most recipes will direct you to trim excess fat or shake off any excess marinade — this step is included for your safety.

Metal skewers get hot which helps meat to cook more evenly — just remember to use tongs or an oven mitt when turning them on the grill. Double-skewer items that might fall off, such as shrimp, chicken strips or slices of summer squash. In this case, skewers can help keep ingredients from twirling and also maintain the shape of the ingredient.

dinnerfromgrill1

Grill delicate of small foods in a perforated grill pan — it will keep the food from falling through the cooking grate.

For larger cuts, such as chickens, roasts or a rack of ribs, do most of your cooking away from any actual flames and keep the grill lid closed. This allows for slower cooking and more even temperatures. Unless you have a serious cookout in the making, most grills are big enough to prepare one side for lower heat cooking and one side for high heat. Move hot coals to one half of the grill or turn off one or more burners to create indirect heat.

Can’t decide whether to use a direct or indirect method? If the food takes less than 20 minutes to cook, use direct heat; if it takes longer, use indirect heat.

If the grill gets too hot, turn it off or pull everything off the grill. If it’s not hot enough, close the lid, as this will help to build heat quickly.

GRILLING BEEF & PORK

dinnerfromgrill07

The appropriate heat levels and cooking times are crucial for grilling meat, so that it stays tender and juicy. Each type of cut has its own rules:

Use direct heat for chops, steaks and hamburgers.

Use indirect heat for Italian sausage, roasts and larger cuts of meat.

Cover the grill when cooking less tender cuts of meat.

Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.

Resist the urge to squeeze or press down on the grilling meat! This will result in a tougher, less juicy cut.

Steaks like filet mignon, ribeye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper before grilling.

Larger steaks like flank, skirt steak and London broil are best when soaked in a flavorful marinade before grilling.

Cuts like brisket, shank and chuck demand long, slow, indirect cooking.

Ribeye is excellent on the grill because of its marbling and its ability to hold up to strong flavors in spice rubs and marinades.

Lean, tender pork chops can be marinated or rubbed with spices and then cooked over the coals.

Pork spare ribs and baby back ribs can be prebaked and then grilled to achieve a smoky flavor.

Pork tenderloin grills quickly, is low in fat and can be sliced easily for an attractive presentation.

Treat larger cuts of pork, like pork shoulder, the way you would larger cuts of beef.

Italian Vinaigrette

Keep this homemade Italian Vinaigrette on hand to quickly give foods flavor before grilling.

Ingredients

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon prepared Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Whisk all the ingredients together and drizzle olive oil in a little at a time. Yields: ¾ cup

dinnerfromgrill3

Cooking Times

Always cook all types of meat thoroughly and use an instant-read thermometer inserted into the middle of the thickest part of the meat. Wait a couple of minutes before reading and follow these simple temperature guidelines:

Cooked meat Temperatures in degrees F
Medium Rare 145
Medium 160
Medium Well 165
Well Done 170
Ground Meats 160

Italian Flank Steak

dinnerfromgrill03

Serves 4

Ingredients

  • 1 large (1 1/2-pound) grass-fed flank steak
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups lightly packed baby spinach leaves
  • 1/2 cup lightly packed basil leaves
  • 1/4 pound provolone cheese, thinly sliced
  • 2 teaspoons extra-virgin olive oil

Directions

Soak 8 toothpicks in water for at least 20 minutes and prepare the grill for medium heat cooking. Don’t forget to oil the grill grates.

Butterfly steak by slicing it horizontally with a very sharp knife, stopping about 1 inch before you would slice all the way through. Open meat up, like opening a book, and sprinkle all sides with salt and pepper.

Layer opened steak with spinach, basil and provolone slices. Starting on one long side, roll up tightly.

Secure the rolled steak at the seam and ends with the soaked toothpicks.

Brush the outside of the steak with oil and grill, turning frequently, until the steak is deeply browned all over, about 12-15  minutes for medium rare (an instant-read thermometer inserted into the center should register 125-130°F). Don’t overcook or the steak will be dry.

Transfer steak to a cutting board, cover loosely with foil and let stand 10 minutes. Remove toothpicks and thinly slice. Arrange on a serving platter.

Grilled Sausage and Pepper Salad

dinnerfromgrill02

Serves 4

Ingredients

  • 4 fresh pork or turkey Italian sausage links
  • 1/2 large white onion, cut into 2 thick slices
  • 1 head romaine lettuce, chopped
  • 4 ounces feta cheese, crumbled
  • 3 jarred roasted red peppers, drained and chopped
  • Olive oil for brushing
  • Prepared Italian salad dressing

Directions

Oil the grill grates and prepare the grill for medium-high heat cooking. Prepare one side of the grill for indirect heat

Brush the onion slices and sausages with oil.

Grill sausages on the indirect heat side of the grill for 30 minutes turning then after 15 minutes.

Grill onion on the direct heat side of the grill, turning occasionally, until the onion is tender, 8 to 10 minutes

When cool enough to handle, slice sausages thickly on the bias and cut the grilled onion into chunks.

Toss romaine, feta and red peppers in a large salad bowl with a little Italian salad dressing.

Spoon romaine mixture onto serving plates and top with sausages and onion.

GRILLING POULTRY

dinnerfromgrill06

The mild flavor of poultry makes it ideal for grilling. Whether you choose chicken, duck, turkey or game hen, marinating or using a dry rub will maximize flavor. Once you’ve selected your specific  cut of poultry and seasoning method, follow these tips:

Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat.

Cook whole and butterflied poultry breast-side down.

Turning poultry pieces every 5 minutes and rotating pieces around the grill can help ensure even cooking.

Place a drip pan under a whole chicken or turkey breast to catch the juices.

Allow turkey to rest 20 minutes before carving. Remember, smoked turkey may appear a little pink even when thoroughly cooked.

Always cook poultry thoroughly. Test with an instant read thermometer (it should reach 165°F).

Insert the thermometer into the middle of the thickest part of the meat, taking care not to touch any bone. Wait a couple of minutes before reading. For whole poultry, insert the thermometer into the thickest part of the thigh.

Part of the Poultry Time
Whole Chicken 15-20 minutes per pound, about 1 3/4 hours
Butterflied Whole Chicken About 1 hour
Bone-in Breast, Leg & Thigh 12-15 minutes per side
Wing 2-3 minutes per side
Boneless Chicken Breast 4-6 minutes per side
Boneless Turkey Breast (up to 3 pounds) 1-1 1/2 hours
Boneless Turkey Breast (3-9 pounds) 2-3 hours

Grilled Chicken and Peppers Over Arugula

dinnerfromgrill01

Serves 4

Ingredients

  • 2 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
  • 7 tablespoons prepared Italian salad dressing, divided
  • 2 bell peppers (red or green, or 1 of each), quartered
  • 1/4 small red onion, thinly sliced
  • 6 lightly packed cups arugula leaves

Directions

Split the chicken breasts by placing them on a cutting board and using a sharp knife to slice evenly through them, while applying slight pressure on top with the other hand.

Oil the grill grates and prepare a grill for medium-high heat cooking.

Brush chicken breasts on both sides with 3 tablespoons of the salad dressing.

In a small bowl, toss bell peppers with 2 tablespoons of the dressing.

Place chicken on one side of the grill and the peppers on the other side. Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes.

Toss onion and arugula with the remaining 2 tablespoons of salad dressing and arrange on a platter. Slice chicken and peppers; place them on top of the arugula salad.

Pesto Turkey Burgers with Grilled Onions

dinnerfromgrill0

Serves 4

Ingredients

  • 1 1/2 pounds ground turkey
  • 1/3 cup prepared basil pesto
  • Olive oil
  • 1 sweet onion, peeled, but leave the root ends intact and cut into 4 thick slices
  • 6 ounces fresh mozzarella cheese, cut into 4 slices
  • 4 hamburger buns

Directions

In a large bowl, combine turkey and pesto. Form the mixture into 4 patties, each about 3/4-inch thick.

Brush the onion slices and burgers with oil.

Oil the grill grates and heat the grill to medium. Grill burgers and onions until browned and cooked through, about 4 to 5 minutes per side.

Place burgers on the buns and top each with a slice of mozzarella and a slice of grilled onion.

 

Part 2 Tomorrow


Castello Danish Blue

Castello Danish Blue

I was chosen to participate in Castello’s Summer of Blue #BluesdayTuesday campaign. Beginning with this month, May, Castello Blue Cheese will be featuring creative blue cheese recipes on Tuesdays, also known as #BluesdayTuesday, until September. Castello has a wide range of wonderful cheeses. Check out Castello’s website for more information and don’t forget to enter the sweepstakes. You can win a season’s worth of blue cheese for your summer entertaining. See the link at the bottom of this post to enter the sweepstakes.

I was sent samples of Castello’s crumbled Danish Blue to use in my recipes for this campaign. That was very exciting in itself, since I am a big fan of blue cheese and love to put it on my salad. However, I wanted this delicious tasting cheese to be a star in a menu I would use for entertaining my guests.

If you are not that familiar with blue cheese, start simply and pair it with different foods to see how they complement each other. Try it alongside sweeter ingredients like figs or pears for a great appetizer. Add blue cheese to spicy recipes to tone down the heat and, then, add it to some of your main dish recipes. Once you start experimenting with blue cheese, you’ll become a fan also.

Now that May is here and the weather has warmed, I look forward to entertaining outdoors. It is also the time I think about grilling. I find it very creative to plan a menu for entertaining and, in thinking about what to serve, I always think it is best to go with seasonal foods because they are going to be flavorful and fresh. This entrée is excellent to serve when you have company because the chicken rolls can be prepared early in the day and refrigerated. I always try to plan a menu where most of the preparation can be done early in the day, leaving me free to spend time with my guests.

Below is my suggested menu for an outdoor dinner party for 4. This menu is easily doubled for additional guests.

Appetizer:

Eggplant Compote, (recipe link)

Main course:

Grilled Chicken Rolls with Danish Blue Cheese Stuffing, recipe below

Lettuce and Green Bean Salad, (recipe link)

Grilled Vegetables, (recipe link)

Dessert:

Almond Panna Cotta with Blueberry Sauce, (recipe link)

100_0879

Grilled Chicken Rolls with Danish Blue Stuffing

Serves 4

A technique I like to use for cooking fish and chicken on the grill is to coat them in Panko crumbs and grill them on heavy-duty foil over indirect heat. This technique keeps food moist and delicious. The chicken only uses one side of the grill, which leaves the direct side to use for grilling vegetables.

Lemon Sauce

  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup unsalted butter, melted

Danish Blue Stuffing

  • 4 oz Castello Crumbled Danish Blue Cheese
  • 4 large fresh basil leaves
  • 1 teaspoon olive oil
  • 4 slices Pancetta, about 4 oz
  • 2 garlic cloves, minced
  • 4 medium boneless skinless chicken breast halves (about 6 oz each)
  • 3/4 cup Panko crumbs

Directions

For the sauce:

In a small bowl combine lemon zest, lemon juice and melted butter. Divide the sauce in half and set one bowl aside. Refrigerate the other bowl until serving time.

For the chicken rolls:

Heat 1 teaspoon of olive oil in a small skillet and saute the pancetta and garlic until the pancetta is crispy. Drain on a paper towel. Set aside.

100_0883

Butterfly each chicken breast and place each piece between 2 layers of plastic wrap.

100_0884

Use the flat side of a meat mallet to pound the chicken into rectangles of an even thickness.

100_0885

Divide the cooked pancetta evenly on each chicken breast.

100_0886

Add 1 oz of Castello blue cheese to each breast and top with a basil leaf.

100_0887

100_0888

Fold in the sides of each chicken breast and roll up.

100_0889

Dip chicken into one of the dishes with the reserved lemon sauce and then roll in the Panko crumbs, pressing the crumbs into the chicken.

100_0890

100_0891

Secure the rolls with skewers and place on a tray lined with heavy duty foil. Refrigerate the chicken rolls until it is time to grill. Discard the lemon sauce used for the coating.

100_0892

Preheat the grill on high.

Turn off one side of the grill and place chicken with the foil on that side of the grill.

Grill for 10 minutes, turn the chicken rolls over with grill tongs and cook for 10 more minutes or until the chicken registers 160 degrees F on an instant read meat thermometer.

100_0893

Move the chicken rolls to a serving platter. Let grilled chicken rest 5 minutes.

Reheat the reserved lemon sauce in the microwave while the chicken rests. Drizzle the sauce over the chicken rolls and garnish with basil leaves. Serve.

100_0895

 

 


Russian Artist Wassily Kandinsky

Russian Artist Wassily Kandinsky

The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.

Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.

Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.

spring1

Spinach Salad with Warm Parmigiano-Reggiano Dressing

Serves 6

Ingredients

  • 5 ounces baby spinach (about 10 cups)
  • 8 ounces mushrooms, sliced
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovy fillets, minced
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper

Directions

Place spinach, mushrooms and onion in a large salad bowl.

Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.

Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.

spring2

Bean Salad With Lemon And Herbs

6 servings

Ingredients

  • 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
  • 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1” pieces
  • 1/4 cup fresh parsley leaves
  • 1/4 cup olive oil
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons capers, chopped
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

Directions

Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.

Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.

Let the salad sit for at least 30 minutes to infuse the flavors.

spring3

Radicchio, Fennel and 
Olive Panzanella

Serves 4

Ingredients

  • 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 oz aged sheep’s-milk Pecorino Romano, shaved
  • 3 oz hard salami, thinly sliced

Directions

Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.

Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.

spring4

Grilled Chicken Salad with Radishes, Cucumbers and Pesto

Serves 4

Ingredients

  • 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
  • 1/4 cup (packed) fresh Italian parsley leaves
  • 4 tablespoons pine nuts, divided
  • 5 teaspoons fresh lemon juice, divided
  • 2 teaspoons chopped shallots
  • 6 tablespoons olive oil, divided, plus additional for brushing
  • 4 boneless chicken breast halves
  • 4 – 1/2 inch-thick slices country-style Italian bread
  • One 5-ounce package mixed baby greens
  • 1 cup thinly sliced radishes 
  • 1 cup thinly sliced cucumbers 

Directions

Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.

With machine running, gradually add 3 tablespoons olive oil.

Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.

Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.

Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.

Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.

Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

spring5

Grilled Steak Salad

Ingredients

Dressing

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cold water
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 teaspoon minced fresh rosemary

Steak

  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 1/2 pounds flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups baby spinach leaves or any tender spring greens
  • Crumbled Gorgonzola cheese
  • Grilled baguette slices

Directions

For the dressing:

Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.

For the steak:

Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.

Refrigerate 6 hours or overnight.

Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.

Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.

Brush bread slices with oil and grill 2 to 3 minutes.

Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.

Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.

Serve the salads with grilled baguette slices and pass the remaining dressing.


lightpastacover

Keeping your ingredient list simple is often the most effective way to prepare pasta sauces. A simple sauce highlights only one or two different flavors, enabling you to enjoy the texture of the pasta. While basic tomato sauce is a classic choice, sauces featuring olive oil as the primary ingredient also lend themselves to a simple but flavorful preparation. Use an extra-virgin olive oil for the best flavor. Grated Parmesan cheese adds a distinct flavor and creamy texture when mixed through the hot pasta. Sprinkling some chili flakes on the dish adds some spice. You can also add sautéed shrimp or diced chicken to make the dish more substantial.

lightpasta6

Pasta Cooking Tips:

Use a tall, deep cooking pot rather than a wide, shallow one. Remembering that the pasta will swell, generously fill up the pot with about 4 quarts of water.

Season the water with salt before you add the pasta. It’s the best way to bring out the pasta flavor.

Do not add olive oil to the cooking water. If you’re trying to keep the pasta from clumping as it cooks, make sure you have plenty of water in the pot and stir frequently, especially early in the cooking process. Don’t add it to drained pasta, either… it will only make your carefully prepared sauce slide right off the pasta.

There’s no need to rinse your cooked pasta with water. The starch helps the sauce bind to the pasta. Pasta for a salad can be quickly cooled by spreading out the pasta on a baking pan.

Before draining, save some of the pasta water to add to the sauce. Add enough to help loosen the sauce.

To reheat cooked pasta, place pasta in a colander and pour hot or boiling water over it or immerse it in a pot of boiling water for 15 seconds. Cooked pasta will keep in the refrigerator for 3 to 5 days.

lightpasta3

Shrimp Scampi over Whole-Grain Spaghetti

Serves 4

Ingredients

  • Salt
  • 12 ounces whole-wheat spaghetti
  • 1/4 cup olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 large cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 cup finely chopped fresh parsley

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.

While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Cook shrimp, turning once, until cooked through, about 2 minutes total. Transfer to a plate.

Add garlic, crushed red pepper, wine and 1/2 teaspoon salt to the skillet and simmer 1 minute. Stir in shrimp and heat.

Drain pasta, reserving 1/2 cup cooking water. Toss pasta with the shrimp mixture, lemon juice and parsley. Add reserved cooking water 1 tablespoon at a time to moisten.

lightpasta5

Linguine with Pancetta and Peas

6 servings.

Ingredients

  • 8 oz linguine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup of fresh or frozen peas, thawed
  • Salt and ground pepper
  • 1/4 cup Pecorino Romano, grated
  • 3 slices pancetta or bacon, cooked and crumbled
  • Fresh ground black pepper

Directions

Bring a large pot of salted water to a boil.

In a large skillet, heat butter and oil over medium heat; add garlic, stir occasionally until they begin to soften, 1 to 2 minutes. Add peas; season with salt and pepper and cook 2 minutes.

Cook pasta in boiling water until al dente. Reserve 1 cup pasta water.

Drain the pasta and add to the pan with peas. Toss well and add some reserved pasta water, a little at a time to coat the pasta. Add the Pecorino Romano. Toss with the pancetta or bacon and garnish with black pepper.

lightpasta2

Thin Spaghetti with Sausage and Spring Vegetables

Ingredients

  • 8 oz thin spaghetti
  • 8 oz link of Italian pork sausage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cups mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup asparagus, sliced into 2″ lengths
  • 1 cup peas, fresh or frozen
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons lemon zest

Directions

Cook pasta al dente. Reserve 1/2 cup pasta cooking water and drain pasta.

Mix together the parmesan cheese, mint, basil, parsley and lemon zest. Set aside.

In a large skillet over medium heat, cook sausage until brown. Remove from pan and drain on a paper towel. Cut into thin slices.

Add the olive oil to the pan and heat over medium. Add the mushrooms, peas and garlic and cook 3-4 minutes over medium-low heat, stirring.

Return the sausage to the pan and add the lemon juice and salt and pepper to taste. Cook 2-3 minutes, stirring occasionally until everything is warmed through.

Add the cooked pasta and sprinkle with the reserved pasta cooking water.

Serve in individual pasta bowls. Drizzle each lightly with olive oil and top with a tablespoon of the herb-cheese mixture.

lightpasta4

Pasta with Grilled Chicken and Artichokes

6 servings.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 12 oz farfalle (bow-tie) pasta
  • 1/4 cup olive oil, plus extras for the grill
  • 3 cloves garlic, chopped
  • 14 oz can artichoke hearts, rinsed or a package of frozen artichoke hearts, defrosted.
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons grated Pecorino Romano, plus extra for serving.

Directions

Light an outdoor grill or heat a grill pan. Oil the grill or grill pan.

Season the chicken with salt and pepper, to taste. Grill the chicken until just about cooked through, about 6 to 8 minutes per side.

Let the chicken rest and, then, slice into 1/4-inch thin slices.

Cook pasta al dente in a large pot of salted boiling water. Reserve about 2/3 cup of the cooking water before draining.

Cut the artichoke hearts into smaller wedges.

In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté 1 minute.

Add the artichoke hearts and cook until heated through, about 3 minutes.

Add the pasta, chicken and some of the reserved pasta water to the pan. Toss and cook an additional minute.

Add the fresh parsley and Romano cheese and serve immediately with more grated cheese on the side.

lightpasta1

Spring Vegetable Pasta Salad

Yield: 6 to 8 servings

Ingredients

Dressing

  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • Salt and freshly cracked black pepper

Pasta

  • 12 ounces cavatappi pasta, cooked al dente
  • 4 ounces asparagus, blanched and thinly sliced on the bias
  • One 10 oz package frozen peas, defrosted
  • One 12 oz jar roasted red peppers, chopped
  • 1 pint grape tomatoes, halved
  • 1 small fennel bulb, trimmed and sliced into thin strips
  • 1 shallot, minced
  • 1/2 cup fresh basil, chopped
  • Parmigiano- Reggiano, for garnish

Directions

For the dressing:

In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice. Season with salt and pepper to taste.

For the pasta:

Mix the pasta with the asparagus, peas, roasted peppers, tomatoes, fennel, shallots and basil.

Pour the dressing over the salad, tossing to coat.

Let the salad rest at room temperature for at least 30 minutes to absorb the flavors before serving.

When ready to serve, toss and shave cheese over the top.


mothercover

Many families go out to dinner on Mother’s Day. However, a home cooked dinner is a better way of honoring the greatest mother in the land-yours!. Let spring produce and warmer weather influence your menu decisions.

A Mother’s Day Menu

Appetizers

mother3

Fruit Kabobs

Serves 8

Ingredients

  • 16 each Red and Green Grapes
  • 8 ounces Sharp Cheddar cheese  
  • 8 ounces Monterey Jack cheese
  • 8 each Strawberries
  • 8 each Wooden Skewers

Directions

Cut strawberries in half. If they are extra large you may want to cut them in quarters.

Cut cheese into 1 inch cubes

Thread each skewer with the grapes, cheeses and strawberries alternating between the ingredients.

mother4

Pear and Cranberry Bellini

8 servings

Ingredients

  • 1 cup pear nectar
  • 1 cup cranberry juice cocktail
  • 1 bottle Prosecco or other dry sparkling white wine

Directions

In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail.

Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

First Course

mother1

Spring Asparagus and Broccoli Soup

Serves 8

Ingredients

  • 6 1/2 cups low-sodium chicken or vegetable broth, divided
  • 1 large leek, white and light green parts only, sliced
  • 1 garlic clove, minced
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (1-pound) bunch asparagus, woody stems snapped off and discarded; spears cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 2 tablespoons chopped fresh chives

Directions

Heat 1/2 cup of broth in a large pot over medium-high heat. Reduce heat to medium, add leek and garlic and cook, stirring often, until tender, about 6 minutes. Add remaining broth, salt, pepper and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Puree soup with an immersion blender or carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls and garnish with chives.

Second Course

mother2

Roasted Chicken with Warm Tuscan Bread Salad

Serves 8

Ingredients

  • Two 3 1/2-pound chickens—cut in half, backbones discarded
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter, cut into 8 cubes
  • 4 thyme sprigs
  • 4 small rosemary sprigs
  • 4 unpeeled garlic cloves
  • 4 oz crusty Italian bread, such as ciabatta, torn into 1-inch pieces
  • 1 fennel bulb, cut through the core into 1/2-inch wedges
  • 4 scallions, cut into 2-inch lengths
  • 2 tablespoons sage leaves
  • Romaine lettuce torn into bite-size pieces, about 6 cups
  • 4 anchovy fillets, cut into 1/2-inch pieces
  • 3/4 tablespoon capers, rinsed and chopped
  • 2 ½ tablespoons cider vinegar
  • 1/2 cup shaved Parmigiano-Reggiano cheese

Directions

On a work surface, cut the wings off of the chickens at the second joint, leaving the rest of the wing attached to the breasts.

Season the chickens liberally with salt and pepper and arrange skin side up on two rimmed baking sheets. Cover with plastic wrap and refrigerate for 4 hours.

Remove the chicken from the refrigerator and drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter.

Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.

Preheat the oven to 400°F.

On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 10 minutes, until golden but still slightly chewy.

Increase the oven temperature to 425°F.

Fit the fennel, scallions and sage around the chicken on the baking pans. Roast in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165°F; switch the pans halfway through roasting. Let rest for 10 minutes.

In a bowl, toss the bread with the roasted vegetables, romaine, anchovies, capers, vinegar and the remaining 1 tablespoon of olive oil. Fold in 1/4 cup of the cheese shavings and season the bread salad with salt and pepper to taste.

Transfer the bread salad to a platter and scatter the remaining 1/4 cup of cheese shavings on top. Cut the chicken into serving pieces and arrange on top of the salad.

Dessert

mother5

Lemon Cheesecake with Blueberry Sauce

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1/4 cup butter (melted)
  • 16 oz lower fat cream cheese (2 packages, room temperature)
  • 1 cup low-fat plain yogurt
  • 1/2 cup sugar
  • 3 eggs (room temperature)
  • 1 lemon (juiced and zested), reserve 1/4 teaspoon of zest for sauce

Blueberry Sauce

  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 teaspoon lemon zest

Directions

Cook blueberry sauce ingredients in a small saucepan on medium heat about 4 minutes stirring occasionally; cool. Refrigerate until ready to serve.

For the crust:

Mix the graham cracker crumbs and melted butter together.

Press the mixture onto the bottom of an ungreased 8 or 9-inch springform pan and chill.

Preheat the oven to 300°F.

In a food processor fitted with a steel blade, cream together the cream cheese and sugar.

Add the eggs, yogurt, lemon juice and zest and mix until combined.

Spoon the mixture into the crust.

Place the cheesecake on the middle rack of the oven.

Add a pan of water on the lower rack.

Bake for 50 to 60 minutes being careful not to open the oven while the cheesecake is baking.

Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven with the door slightly ajar.

Remove the cheesecake and continue to cool on a wire rack. Refrigerate, covered, overnight.

Serve slices of cheesecake with the blueberry sauce.

mother6

A Mother’s Love…

How precious is the love
of a mother’s heart!
Even as a child… It’s there from the start.

A mother’s love knows
no boundary or limit.
It’s often shown by how
much the mother gives it!

Whether her children are
young or growing old…
And whatever circumstances
in life may unfold…

Her love is continually
a solid foundation…
That can’t be removed, torn or shaken.

Her love is what is
a “guiding force…”
Even if her children’s lives
stray “off course.”

I’m thankful for the love
my mother’s given…
It’s surely influenced
the way I’ve been livin’!

To all of our mothers across
our great nation…
May we show them our love
and appreciation!

Their love has stood and
endured the test of time…
I’m so glad that one of them is MINE!

By Jim Pemberton


sandwichcover

Sometimes, only a sandwich will do. Pasta seems too complicated and meat too fussy. A sandwich is simple and easy — bread, fillings – done. However, have you ever had a burger with a too-crusty bun or a multi-layered hero on bread that falls apart? Then you know what it means to choose the wrong bread for a sandwich. The basic rule of sandwich-making is that textures need to work together. You just need some basic knowledge and a bit of creativity.

sandwich1

Some breads work with almost everything, and challah — like its sweeter French cousin, brioche — is one of them. If you’re looking for fluff or sweetness as a balance to salty flavors, these breads are perfect: Both will also stand up to savory, salty prosciutto, condiments and even mayonnaise-based salads.

Heartier sandwiches, like pulled pork or meatballs, require more support, so go with a bun or roll. If you’re set on slices, remember that soggy fillings — like marinated steak or tomatoes for — benefit from thick-cut slices of bread.

sandwich3

On the opposite end of the spectrum are those sandwiches that require a lighter touch, especially if you’re thinking about making an open-faced sandwich. While baguettes are versatile, they also allow for thinner slicing. Baguettes are a wonderful base for a variety of toppings, especially if you’re feeding a crowd and they toast well.

sandwich4

Though some would argue that a wap is not a sandwich, they are popular for typical sandwich fillings, like salads, cold cuts and scrambled eggs. Just be sure the fillings are soft enough to be rolled up.

sandwich5

Are you thinking about making a Mediterranean type sandwich? You might want to choose an olive oil bread like focaccia or ciabatta. An olive oil bread  is ideal to support, tomatoes, olives hummus, feta, pickles and capers. These breads also make the best paninis.

sandwich6

Want a healthy midday sandwich to get you through the day?  Earthy, multi-textured loaves are a perfect match for good-for-you fillings like leafy greens, spreads, and tofu. They are also perfect for PB&J.

sandwich7

Maybe you are in the mood for a BLT or grilled cheese? Stick to the classics for these sandwiches, like a loaf of crusty sourdough. These types of sandwiches are all about what’s in the middle (cheese, bacon, tomatoes) and you want bread that will compliment them. The balance of soft chew, crusty crust and a slight tang make sourdough a good choice.

sandwichpanini

Chicken Panini with Tapenade, Roasted Peppers and Onions

Makes about 4 large sandwiches

Ingredients

  • 1 loaf ciabatta bread thinly sliced or focaccia sliced in half
  • Artichoke and olive tapenade (recipe below)
  • 6 ounces Italian Fontina cheese, sliced
  • 4 roasted red bell peppers from a jar
  • 3/4 cup sautéed onions
  • 1 large bunch fresh basil
  • 1 pound cooked chicken breasts, sliced thin
  • Olive Oil

Directions

Spread 1 slice of bread with tapenade, and layer the cheese and peppers on top. Spread cooked onions on another slice and top with basil and chicken.

Put the two halves together, brush the outsides of the bread with olive oil, and grill on a Panini maker or on a cast iron pan with another cast iron pan pressed on top. Repeat with all remaining sandwiches.

Olive and Artichoke Tapenade

  • 4 ounces (113 g) of pitted kalamata olives
  • 4 ounces (113 g) marinated artichoke hearts
  • 2 fresh basil leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Pulse all ingredients in a food processor until coarsely chopped.

sandwichopen

Open-Faced Roasted Vegetable Sandwiches

4 servings

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium eggplant, thinly sliced
  • 2 medium zucchini, halved and sliced
  • 1 large onion, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • One small baguette cut in half and then in half again to make 4 pieces or use 4 – ½ inch thick slices of challah bread
  • 1 medium tomato, thinly sliced
  • 4 slices Muenster cheese

Directions

Preheat oven to 425°F. Toast bread.

In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15 x 10 x 1-inch baking pans.

Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.

Combine mayonnaise, vinegar and mustard; spread over toasted bread. Place on a baking sheet. Top with vegetable mixture, tomato and cheese.

Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

sandwichsalad

Turkey Salad on Whole Wheat

4 sandwiches

Ingredients

  • 1 cup chopped cooked turkey or chicken breast
  • 1/3 cup chopped cored apple or chopped seeded cucumber or finely chopped celery
  • 1 hard-cooked egg, peeled and chopped
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons light mayonnaise
  • Salt and black pepper
  • 8 slices whole wheat bread
  • 4 lettuce leaves

Directions

In a medium bowl stir together turkey, apple and egg. Add yogurt and mayonnaise; stir to combine. Season to taste with salt and pepper. Serve immediately or cover and chill up to 4 hours.

Spread chicken mixture on half of the bread slices. Top with lettuce leaves and remaining bread slices. Cut each sandwich in half.

sandwichhoagie

Healthy Everything Hoagie

Ingredients

Serves 1

  • 1 regular or whole wheat hoagie roll, sliced in half lengthwise
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 fresh basil leaves , chopped
  • 1 large lettuce leaf
  • 1 slice deli oven roasted beef
  • 1 slice deli oven roasted turkey breast
  • 1 slice deli lean ham
  • 2 thin slices provolone cheese
  • 2 slices ripe tomato
  • 1 thin slice red onion
  • 2 thin slices green bell pepper
  • Sliced pickles, optional

Directions

In a small bowl, combine olive oil, vinegar and basil.

Drizzle mixture on the inside top half of the roll.

On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, cheese, tomato, onion, peppers and pickles, if using.

Cover with the top of the roll.

sandwichfish

Crispy Fish Fillet Sandwiches

This sandwich is oven fried and the sauce is made with yogurt to keep it healthy. Coleslaw goes well with this sandwich.

2 sandwiches

Ingredients

  • Nonstick spray
  • 2 tablespoons melted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 cup panko breadcrumbs
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly cracked black pepper
  • Two 6-ounce fish fillets (tilapia, halibut, cod, snapper, grouper, etc.
  • Two 6-inch soft rolls or baguette, split and toasted
  • 1 tomato, sliced
  • Lettuce, shredded

Sandwich Spread

  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon prepared horseradish

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Combine the sauce ingredients and refrigerate until ready to make the sandwiches.

Mix together the melted butter, Dijon mustard and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot baking pan in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by slathering the toasted split roll with the Sandwich Sauce, topping with the breaded fish fillet and adding  tomato slices and shredded lettuce.


classicscover

These recipes are designed to be more in line with the way Italians eat rather than Italian Americans. Eating the Italian way means incorporating more vegetables and healthy fats into your recipes and eating less meat.

Do you want to trim down this summer? Then, trim some calories from your recipes. Trimming calories, however, doesn’t mean trimming flavor. These reinvented Italian classics are an excellent example of how to do this type of makeover.

classics1

Baked Eggplant Parmesan

Calorie savers in this recipe: egg whites instead of a whole egg; eggplant is baked, not fried and no oil is used in cooking.

I like to serve this dish with olive oil mashed potatoes and sautéed spinach.

4 servings

Ingredients

  • Olive Oil Cooking Spray
  • 1 large eggplant (1 ½ pounds)
  • 1 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1 ½ cups panko crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 cup homemade or store-bought spaghetti sauce
  • 3/4 cup shredded part-skim mozzarella cheese (4 ounces)
  • Shredded fresh basil

Directions

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper; coat paper with cooking spray. Set aside.

Cut the eggplant crosswise into eight (about 3/4-inch-thick) slices, discarding the small ends. Place slices on a double layer of paper towels. Sprinkle all sides of the eggplant slices with the salt. Let stand about 30 minutes or until liquid is visible on the surface. Rinse salt and liquid off the eggplant slices; pat dry with paper towels.

Place egg whites in a shallow dish. In another shallow dish combine panko, Parmesan cheese, garlic powder, basil and oregano.

Dip eggplant slices in the egg whites, then in the panko mixture, turning to coat both sides of each slice. Place coated slices on the prepared baking sheet.

Sprinkle the eggplant slices with any of the remaining panko mixture.  Lightly coat tops of coated eggplant slices with cooking spray.

Bake for 15 minutes or until tops are lightly browned. Carefully turn eggplant slices over. Bake for 15 minutes more or until lightly browned and the eggplant is tender.

Remove from oven. Increase oven temperature to 400 degrees F. Spoon 2 tablespoons of the spaghetti sauce onto each eggplant slice. Divide shredded cheese evenly among eggplant slices. Bake until the cheese melts. Garnish with basil before serving.

classics2

Pasta Carbonara

Calorie savers in this recipe: less pasta due to added vegetables; lean pancetta instead of bacon; low-fat milk for the sauce instead of cream.

This is a one-dish meal that doesn’t need any sides.

4 servings

Ingredients

  • 8 ounces multigrain spaghetti
  • 1 pound broccolini or broccoli rabe, chopped (about 5 cups)
  • 1 cup frozen peas
  • 4 round slices pancetta, each about ¼ inch thick and diced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • One 12 ounce can evaporated low-fat milk
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • Grated Parmesan cheese for garnish
  • Salt
  • Coarsely ground black pepper

Directions

Cook spaghetti al dente, adding broccolini for the last 5 minutes of cooking and the peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water; drain and set aside.

In a small saucepan melt butter and saute pancetta. Remove the pancetta to a small bowl with a slotted spoon.

Add garlic to the pan and cook for 1 minute. Whisk in the 1/4 cup Parmesan cheese and the flour. Slowly whisk in the evaporated milk. Bring to boiling; reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat and return pancetta.

Place spaghetti-vegetable mixture in a large serving bowl. Pour sauce and 1/2 cup of the reserved cooking water over the top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water.

Top with snipped parsley and additional grated Parmesan cheese. Season to taste with salt and pepper.

classics3

Roasted Spaghetti Squash with Turkey Meatballs

Calorie savers in this recipe: squash instead of pasta; ground turkey and bulgur instead of beef; baked meatballs instead of fried.

Serve this dish with a green bean salad.

6 servings

Ingredients

  • One 3 pound spaghetti squash, halved and seeded
  • Olive oil cooking spray
  • 1/3 cup bulgur
  • 1/2 cup boiling water
  • 1 egg, lightly beaten
  • 1 pound lean ground turkey
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning, divided
  • Three 14 1/2 ounce cans Italian crushed tomatoes, undrained
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • Snipped fresh basil

Directions

Preheat the oven to 400 degrees F. Lightly coat the cut sides of the spaghetti squash with cooking spray. Place squash halves, cut sides down, on a 15x10x1-inch baking pan lined with parchment paper. Bake about 50 minutes or until squash is soft. Let cool slightly. Use a fork to separate the strands of squash.

For the meatballs:

Place bulgur in a bowl. Pour the boiling water over the bulgur; let stand about 20 minutes or until most of the water is absorbed. Add egg, ground turkey, garlic and 1 teaspoon of the Italian seasoning. Mix to combine. Shape into 1-inch meatballs. Place on a parchment lined baking sheet that has been coated with cooking spray. Place in the oven with the squash for the last twenty minutes.

Preheat a deep skillet over medium-high heat. Add tomatoes, crushed red pepper, the salt and the remaining 2 teaspoons Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sauce starts to thicken. Add meatballs and simmer 5 minutes.

Serve meatballs and sauce over spaghetti squash strands. Top with grated Parmesan cheese and basil.

classics6

Baked Cavatelli Pasta

Calorie savers in this recipe: less pasta with the added vegetables; leaner chicken sausage instead of pork; part skim mozzarella cheese.

Serve this dish with a mixed green salad.

8 servings

Ingredients

  • 8 ounces cavatelli pasta (about 3 1/2 cups)
  • 1 teaspoon olive oil
  • 12 ounces Italian cooked chicken sausage, diced
  • 1/2 cup chopped green onions (4)
  • 2 teaspoons fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper
  • One 28-32 ounce can Italian diced tomatoes, undrained
  • 3 cups homemade or store-bought spaghetti sauce
  • One 5 ounce package fresh baby spinach, chopped
  • 1 ½ cups shredded part-skim mozzarella cheese (6 ounces), divided

Directions

Preheat the oven to 375 degrees F. Cook pasta al dente. Drain well.

Meanwhile, in a 4- to 6-quart Dutch oven heat the olive oil and brush the bottom of the pan with the warm oil to completely cover the bottom. Add sausage, green onions, fennel seeds and crushed red pepper and cook over medium heat for 5 minutes. Add diced tomatoes, spaghetti sauce and spinach; stir until spinach wilts. Remove from the heat. Stir in 1 cup of the mozzarella cheese. Stir in the cooked pasta.

Spoon into a greased 3-quart casserole. Cover with foil. Bake for 25 minutes. Uncover. Sprinkle the remaining 1/2 cup cheese on top.

Bake, uncovered, for 10 to 15 minutes more or until cheese is melted.

classics5

Chicken Cacciatore

Calorie savers in this recipe: chicken skin removed; vegetable filled sauce; very little oil used in cooking.

Serve over cooked spaghetti.

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 small chicken thighs, skin removed (about 2 pounds)
  • Salt
  • 3 cups sliced cremini mushrooms
  • 1 large green sweet pepper, stemmed, seeded, and cut into bite-size strips
  • 1/3 cup finely chopped carrot (1 small)
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • One 28 ounce can diced Italian tomatoes, undrained
  • 1 ½ cups frozen pearl onions
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon coarsely ground black pepper, plus extra for the chicken
  • 2 tablespoons balsamic vinegar
  • 10 pitted Kalamata olives, cut in half
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 4 oz dried spaghetti, cooked al dente

Directions

In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and cracked black pepper. Brown chicken thighs turning once. Remove chicken from the skillet; set aside.

Add mushrooms, bell pepper, carrot and garlic to the skillet; cook for 4 minutes. Add wine. Simmer, uncovered, until liquid is nearly evaporated. Add tomatoes, onions, oregano and coarsely ground black pepper, stirring to combine.

Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is cooked. Stir in balsamic vinegar, olives and parsley. Adjust salt to taste.

Serve each portion with a ½ cup of cooked spaghetti.

classiccartoon



godskidsharon

This WordPress.com site is the cat’s pajamas

Foodfulife

Genuinely good and tasty recipes

Emma eats Italian

Writings on Italian foodstuffs, from my plate to yours

Angie Mc's Reblog Love

a variety of interests and talents from voices that ring true and touch hearts.

With my heart in Abruzzo

Exploring my heritage in the green heart of Italy

DreamDiscoverItalia

Discovering Italy one trip at a time

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

EATING WELL DIARY

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Follow

Get every new post delivered to your Inbox.

Join 1,901 other followers

%d bloggers like this: